BLUEBERRY PIE WITH WHIPPED COCONUT CREAM

Wild blueberries are amazing – they shine like small dark blue diamonds in the forest ready to be picked , admired, and finally eaten. These little gems present the beginning of my journey: blueberry pie with whipped coconut cream is the very first vegan recipe I made.

My son is allergic to eggs and dairy so I had to come up with a recipe without these ingredients. Little did I know I was actually embarking on a plant based adventure, which has led me to document my food creations first on Instagram and now also here on My Berry Forest.

One of the first tips I learned when researching plant based inspiration is this: to have at least two (preferably more) coconut milk cans ready for use in the pantry, and to keep at least one of them in the fridge.

It was this soft whipped coconut cream that lured me deeper and deeper into the plant based world. A world full of color and healthy whole foods, but also a world where there’s lots of room for delicious vegan sweet treats. Like this cardamom and vanilla coconut cream, which tastes heavenly with my blueberry pie.

My blueberry pie with whipped coconut cream could actually be any kind of pie – strawberry, cherry, apple pie…the possibilities are endless. I wanted to begin my story with blueberries as they are my favorite berry: full of flavor and packed with nutrients, beautiful superfoods from the Finnish forest.

About this pie: it is quick and easy to make. Only the crust is baked in the oven, and the coconut cream can be whipped in mere seconds if the cream is chilled well beforehand. The pie also disappears fast. So you might as well bake two.